The property comprises 10 continuous hectares of vines on a hillock surrounded by open countryside. The highest point of Clau de Nell offers a glimpse of the Loire in the distance. From here, an uninterrupted view unveils the sky and the river on the horizon, as well as rows of Grolleau, Cabernet Franc, Cabernet Sauvignon and Chenin Blanc. This wine uses the very local Grolleau, grown biodynamically. The wine is lightly stalky with red-currant fruit and intense acidity. It is light in texture but rich in complexity
This is one of three wines produced by the estate created by the late Anne-Claude Leflaive of Domaine Leflaive in Burgundy. This wine uses the very local Grolleau, grown biodynamically. Unusually this is a red wine (Grolleau is normally found in rosé). The wine is lightly stalky with red-currant fruit and intense acidity. It is light in texture but rich in complexity, and has some aging potential. Drink now, but better from 2018. Roger Voss
Destemmed grapes were fermented using native yeasts; 20-day maceration without extraction; gentle cap punching; limited pump-overs; and infusion techniques at temperatures of 18 C to 25 C (64 F to 77 F). Slow and gentle pressing in a pneumatic press.
Harvest Date(s): October 1-2
Bottle Date(s): September 7, 2015, a "fruit day"
Grape(s): 100% Grolleau
Aging: Eleven months on fine lees in Burgundy casks, used five times before, in ancient troglodyte cellars cut into the limestone hillside on the property